Eggnog Snickerdoodle Baked French Toast Casserole
If you want to add more American recipes to your recipe box, Eggnog Snickerdoodle Baked French Toast Casserole might be a recipe you should try. This recipe serves 12 and costs 57 cents per serving. One serving contains 177 calories, 3g of protein, and 11g of fat. It will be a hit at your Christmas event. 96 people have tried and liked this recipe. It is a good option if you're following a dairy free diet. This recipe from Food Faith Fitness requires cinnamon, ground nutmeg, coconut sugar, and eggs. A few people really liked this side dish. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so awesome spoonacular score of 17%. Users who liked this recipe also liked Eggnog French Toast Casserole, Overnight Eggnog French Toast Casserole, and Overnight Eggnog French Toast Casserole.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
2 tsp Cinnamon
2 cups Coconut Milk Eggnog divided (or use low fat dairy eggnog)
1/2 cup Coconut sugar
6 Udi's Gluten Free Snickerdoodle Cookies
4 Large eggs
1/2 tsp Ground nutmeg
Powdered sugar (optional for serving)
Pinch of salt
2 tsp Vanilla extract
1 inch Loaf Udi's Gluten Free White Sandwich Bread cut into 1 inch cubes
Equipment:
whisk
bowl
oven
frying pan
Cooking instruction summary:
In a large bowl, whisk together 1 1/2 Cups of the eggnog, reserving the rest for later, along with the coconut sugar, eggs, vanilla, cinnamon, nutmeg and salt.Add in the cubed bread and gently stir until well mixed and the egg mixture is coating the cubes. Cover and refrigerate for at least 6 hours to overnight.Preheat your oven to 350 degrees and spray a 9x13 inch pan with cooking spray.Pour the remaining 1/2 cup of eggnog into the bread mixture to moisten it, mixing well.Pour the bread mixture into the prepared pan and spread out evenly, lightly packing the cubes of bread together.Crumble up the cookies, leaving some big crumbs for texture, and sprinkle them evenly on top. Gently press the crumbs down to adhere to the bread.Bake until the bread puffs up and feels set, about 30-35 minutes. If you want the cookie topping to be really crispy, broil on high for 2-3 minutes.Sprinkle with powdered sugar and DEVOUR.
Step by step:
1. In a large bowl, whisk together 1 1/2 Cups of the eggnog, reserving the rest for later, along with the coconut sugar, eggs, vanilla, cinnamon, nutmeg and salt.
2. Add in the cubed bread and gently stir until well mixed and the egg mixture is coating the cubes. Cover and refrigerate for at least 6 hours to overnight.Preheat your oven to 350 degrees and spray a 9x13 inch pan with cooking spray.
3. Pour the remaining 1/2 cup of eggnog into the bread mixture to moisten it, mixing well.
4. Pour the bread mixture into the prepared pan and spread out evenly, lightly packing the cubes of bread together.Crumble up the cookies, leaving some big crumbs for texture, and sprinkle them evenly on top. Gently press the crumbs down to adhere to the bread.
5. Bake until the bread puffs up and feels set, about 30-35 minutes. If you want the cookie topping to be really crispy, broil on high for 2-3 minutes.Sprinkle with powdered sugar and DEVOUR.
Nutrition Information:
covered percent of daily need
